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Offering traditional recipes and stories about the heritage of Berlin food, the cookbook reveals easy-to-follow recipes for schnitzel, currywurst, eisbein, döner kebap, and those jelly donuts known as Berliners. How eisbein got its name, why Friedrich II made Prussian farmers plant potatoes, how meatballs were imported by Huguenots, and how Bismarck got his herring are also inside. This guide proves that Berlin cuisine is simple, wholesome, and down-to-earth.
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The Berlin Cookbook, Rose Marie Donhauser, Florian Bolk
- Langue
- Année de publication
- 2010
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- (souple)
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- Titre
- The Berlin Cookbook
- Langue
- Anglais
- Auteurs
- Rose Marie Donhauser, Florian Bolk
- Éditeur
- Berlinica
- Publié
- 2010
- Format
- souple
- Pages
- 95
- ISBN10
- 1935902504
- ISBN13
- 9781935902508
- Séries
- Mots clés
- Livres de cuisine
- Description
- Offering traditional recipes and stories about the heritage of Berlin food, the cookbook reveals easy-to-follow recipes for schnitzel, currywurst, eisbein, döner kebap, and those jelly donuts known as Berliners. How eisbein got its name, why Friedrich II made Prussian farmers plant potatoes, how meatballs were imported by Huguenots, and how Bismarck got his herring are also inside. This guide proves that Berlin cuisine is simple, wholesome, and down-to-earth.